avec couscous aux tomates à l’ail et feta
Ingrédients: Filets de saumon • Couscous perlé (blé) (semoule de blé dur) • Petites tomates • Oignon jaune • Épinards • Tartinade à l'ail (soya) (margarine (huile de soya, eau, huiles de palme et de palmiste modifiées, sel, monoglycérides végétaux, lécithine de soya, sorbate de potassium, arôme naturel, acide citrique, rocou et curcuma, palmitate de vitamine A, vitamine D2), ail, oignon en poudre, eau, sel, mono et diglycérides végétaux, maltodextrine, acide citrique, persil, arôme naturel, gomme de xanthane, sorbate de potassium, colorant naturel, vitamine E) • Feta (lait) (lait pasteurisé, lait partiellement écrémé, substances laitières modifiées, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, sorbate de potassium, acide lactique, natamycine, chlorure de calcium) • Puree d'ail (ail, eau, huile de soja, acide citrique, acide phosphorique, gomme xanthane, sorbate de potassium, benzoate de sodium) • Bouillon de légumes en poudre (soya, sulfites) (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), légumes déshydratés (sulfite) (carotte, pomme de terre, oignon, poireau, poivrons rouges et verts, chou, céleri, tomate, ail), protéines végétales hydrolysées (maïs, soja) , fécule de pomme de terre, huile de palme, amidon de maïs, extrait de levure, huile de canola, extraits d'épices, herbe, extrait de curcuma, arôme naturel) • Mélange d’épices façon harissa (épices, sel, poudre d'ail, huile de canola, dioxyde de silicium, extrait d'épices) • Persil.
Allergens
Tags
Saumon arc-en-ciel
250 g
Couscous perlé
0.75 cup
Mélange d'épices façon harissa
7 g
Petites tomates
113 g
Purée d’ail
1 tbsp
Bouillon de légumes en poudre
7.5 g
Oignon, haché
56 g
Jeunes épinards
56 g
Feta, émietté
0.25 cup
Tartinade à l'ail
2 tbsp
Persil
7 g
Huile*
2 tbsp
Sel*
0.125 tsp
Poivre*
0.125 tsp
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Heat a large pot over medium-high.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then couscous and onions. Cook for 2-3 min, until fragrant.
- Add garlic puree. Cook for 30 sec, until fragrant.
- Add stock powder and 1 1/2 cups (3 cups) water. Stir to combine. Cover and bring to a boil over high. Once boiling, reduce to medium. Simmer for 6-7 min, stirring occasionally, until couscous is tender and stew has thickened slightly.
- Remove from heat, then season with salt and pepper.
- Meanwhile, pat salmon dry with paper towels. Season with half the Harissa Spice Blend, salt and pepper.
- Pierce tomatoes with a fork.
- On an unlined baking sheet, add tomatoes and 1/2 tbsp (1 tbsp) oil. Season with remaining Harissa Spice Blend, salt and pepper. Toss to coat.
- Arrange salmon on baking sheet. Drizzle with 1/2 tbsp (1 tbsp) oil.
- Broil salmon and tomatoes in the middle of the oven for 6-8 min, until tomatoes blister and salmon is cooked through.**
- Once couscous is tender, add spinach and garlic spread. Stir for 1 min, until spinach is wilted and garlic spread is melted. Season with salt and pepper.
- Divide couscous between bowls.
- Top with salmon and tomatoes.
- Tear or roughly chop parsley.
- Sprinkle feta and parsley over top.
If you've opted to get salmon, first, pierce tomatoes with a fork. On an unlined baking sheet, add tomatoes and 1/2 tbsp (1 tbsp) oil. Season with half the Harissa Spice Blend, salt and pepper. Toss to coat. Pat salmon dry with paper towels. Arrange salmon on the same baking sheet. Season with remaining Harissa Spice Blend, salt and pepper. Drizzle with 1/2 tbsp (1 tbsp) oil. Broil salmon and tomatoes in the middle of the oven for 6-8 min, until tomatoes blister and salmon is cooked through.**
810
kcal
Calories
47
g
Fat
11
g
Saturated Fat
58
g
Carbohydrate
4
g
Sugar
6
g
Dietary Fiber
38
g
Protein
80
mg
Cholesterol
1360
mg
Sodium
0.1
g
Trans Fat
1000
mg
Potassium
150
mg
Calcium
4
mg
Iron
